Enchiladas and Beans

We cooked our standard comfort food yesterday: green chile enchiladas and beans. Tonight we had pulled pork, sweet potatoes, and ratatouille over at Grandma's. It's cold here. At 50 degrees, our thoughts turn to all-day oven dishes.

However, the real purpose of this post is to share that flatbread recipe you asked for.

Brown Rice Flour Flatbread

3/4 cup brown rice flour
1/2 cup blanched almonds
3/4 cup mixed gluten-free flour mix
1/2 teaspoon anise seed
2 tablespoons sesame seed
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xantham gum

Process above ingredients in a food processor until finely ground.

1/2 cup plain yogurt
1 tablespoon olive oil
1 egg
1/2 cup water

Mix yogurt, olive oil, egg, and water in a measuring cup. Add to processor bowl and process for about 30 seconds to make a sticky batter.

Spray a baking sheet with non-stick spray, or line with parchment paper.

Scoop the dough out onto the baking sheet into two lumps. Pat into flat round cakes with the help of a little additional rice flour. Slash the tops of the cakes in a grid pattern, 1/4 inch deep. Bake at 400 degrees for about 25 minutes. Cool on wire rack.

Cooking Fish with Eva

Here's another meal we made together last week: red snapper with charmoula, green beans, and gluten-free flatbread.

I liked this flat round of unleavened bread made of brown rice flour, gluten-free baking flour mixture, egg, yogurt, and baking soda. It didn't try to mimick yeast bread, but was flavorful and slightly crunchy. It's from The Wheat-Free Cookbook by Jacqueline Mallorca.

Gluten-Free Adventures

Here's a picture of Mock Rye Bread--actually I did put a little rye flour in there--it was flavorful but more like cake than bread. Fine for toast, bad for a sandwich. I found that my Bread Lover's Bread Machine Cookbook by Beth Hensperger had a whole chapter on gluten-free breads.

Tonight I made Quinoa Tabulli, quite a success. Dad provided parsley and green onions from the garden.